Sir Walter Haworth was a british chemist who was best known for his work with Vitamin C. He received the Nobel Prize in Chemistry in 1937 for his investigations on carbohydrates. In 1912, Walter Haworth became a lecturer at the University of St Andrews in Scotland. This is where his interest in carbohydrate chemistry grew [8.] After joining the staff at the University of St Andrews, Haworth focused his work on carbohydrates along side other colleagues such as Thomas Purdie and James Irvine. Haworth began working with simple sugars and he developed a new method for the preparation of the methyl ethers of sugars in 1915. Then, after five years at the University of Durham, Walter Haworth was appointed Mason Professor of Chemistry at Birmingham. He remained here until he retired in 1948 [9].
Haworth organized many laboratories at St Andrews. In these labs he worked during World War I for the British government on the production of chemicals and drugs. Before being appointed the Mason Professor of Chemistry, he was first appointed in 1920 at Durham University as professor of organic chemistry. In 1934, Haworth was able to synthesize Vitamin C, alongside the British chemist Sir Edmund Hirst. Now, the three-dimensional structure of sugars is known as a Haworth projection [10].
Chemical Principles
Chemical Principles of Carbohydrates
Sir Norman Haworth won an noble prize in 1937 for the chemical structure of carbohydrates and vitamin C. Carbohydrates represent a hydrated carbon, but in actuality have little to do with water [1]. All carbohydrates contain a Hydrogen, Carbon and Oxygen in which hydrogen and oxygen occur in a ratio of 2:1 [3]. How carbohydrates are formed when plant’s transform carbon dioxide form the air, water from the ground, and energy from the sun into oxygen and carbohydrate [4]. The chemical equation for a carbohydrate is (C 6 H 12 O 6 ) (6 CO 2 + 6 H 2 O + energy = C 6 H 12 O 6 + 6 O 2 ). [4]. Two common carbohydrates are sugars and polysaccharides. Sugars are broken down into two categories: monosaccharide, which is considered a simple sugar, and disaccharides, which forms a double sugar. Three common monosaccharide carbohydrates include glucose, which are essentially blood sugar, galactose and fructose. [1]. [1]
Three common disaccharides include sucrose, maltose and lactose [1].
Sucrose is common table sugar. Lactose is the sugar found in milk. Maltose is the product of starch digestion
.............................
Polysaccharides are considered to be complex carbohydrates. Three polysaccharide groups include starches, glycogen and cellulose. [1]. Starches are polymers of glucose and have two distinct types: amylase and amylopectin [1] = amaylase [1]
Plants convert excess glucose into sugar for storage and starches are insoluble in water [1]. Glycogen is used to store energy in animals and humans and is made up of glucose linked to alpha bonds; glycogen’s chains are more highly branched than starch. [4]. Cellulose is probably the single most abundant organic molecule in the biosphere [1]. Cellulose is formed in a long, straight, rigid molecule and because of the many OH groups, there are many opportunities for hydrogen bonds [1].
Carbohydrates are essential for human beings and greatly affect one's energy and blood sugar level. One complex carbohydrate that is essential for the human metabolism is fiber.
Vitamin C is an important aspect to human diet and health. It is also known as ascorbic acid and was discovered that the intake of Vitamin C prevents scurvy. The composition of Vitamin C is C6H8O6. [11]. The vitamin is easily oxidized to form dehyroascorbic acid (DHAA).
[12]
Societal Impacts: Walter Norman Haworth, along with the British chemist Edmund Herst, were the first to synthesize a vitamin. Vitamin C is the first vitamin to be artificially produced. As a result of vitamin becoming artificially produced, they were able to sell it for lower costs. The cheaper cost of vitamin C allowed the public to better afford this beneficial vitamin. (5) Haworth's discovering the way to artificially produce vitamin C aided to the world's knowledge of organic chemistry. Many other vitamins were later able to be artificially created and available for the public.
Health Impacts:
Vitamin C: If a person does not have enough vitamin C in their body, they have the possibility of developing conditions such as scurvy, bruising, arthritis, anemia, slow healing, etc. A deficiency in vitamin C can cause multiple negative health effects. (6) Now a days, Vitamin C is most commonly known for treating the common cold. It is a vitamin that is used for a vast number of infections on the skin or internal problems inside the body. Vitamin C is also commonly used to reduce stress and help alleviate mental illnesses such as alzheimers disease or depression. They are consistently finding new uses and benefits from this vitamin. Vitamin C can help reduce and prevent blood clots, high blood pressure, high cholesterol, and heart attacks. It also boosts the immune system, slows aging, and helps increase physical endurance. Vitamin C is usually ingested into the body, but people have been known to use it externally on the body as well. It can be used on the skin to protect it from sun damage, hazards in the environment, and other pollutants. (7)
Carbohydrates: Carbohydrates are the most common source that living organisms derive their energy from. The body can acquire its energy from sources such as protiens and fats, and does not need to rely on carbohydrates to receive its essential energy. It is healthy to ingest a certain amount of carbohydrates from our food, but doctors suggest a certain percentage to limit our amounts. We should only be receiving about 45-65% of our energy from carbohydrates. If too much of our energy comes from carbohydrates, this can cause serious health risks for the individual. Risks for heart attacks and obseisty increase the more a person intakes unhealthy levels of carbohydrates.
Side Effects:
Although Vitamin C is very beneficial to the human body, too much of it can be harmful as well. Too much consumption of vitamin C can result in cramps, high stomach acid, joint pains, headaches, and even insomnia. Overdosing on vitamin C can cause a reduction in estrogen, progesterone, and prolactin (6). A person should intake the correct amounts of vitamin C into their body, so that these harmful affects do not occur.
Sir Walter Haworth and Carbohydrate Chemistry
by Kimberly Verkaik, Sarah Mascaro and Jordan
Who is Sir Walter Haworth?
Sir Walter Haworth was a british chemist who was best known for his work with Vitamin C. He received the Nobel Prize in Chemistry in 1937 for his investigations on carbohydrates. In 1912, Walter Haworth became a lecturer at the University of St Andrews in Scotland. This is where his interest in carbohydrate chemistry grew [8.] After joining the staff at the University of St Andrews, Haworth focused his work on carbohydrates along side other colleagues such as Thomas Purdie and James Irvine. Haworth began working with simple sugars and he developed a new method for the preparation of the methyl ethers of sugars in 1915. Then, after five years at the University of Durham, Walter Haworth was appointed Mason Professor of Chemistry at Birmingham. He remained here until he retired in 1948 [9].
Haworth organized many laboratories at St Andrews. In these labs he worked during World War I for the British government on the production of chemicals and drugs. Before being appointed the Mason Professor of Chemistry, he was first appointed in 1920 at Durham University as professor of organic chemistry. In 1934, Haworth was able to synthesize Vitamin C, alongside the British chemist Sir Edmund Hirst. Now, the three-dimensional structure of sugars is known as a Haworth projection [10].
Chemical Principles
Chemical Principles of Carbohydrates
Sir Norman Haworth won an noble prize in 1937 for the chemical structure of carbohydrates and vitamin C. Carbohydrates represent a hydrated carbon, but in actuality have little to do with water [1]. All carbohydrates contain a Hydrogen, Carbon and Oxygen in which hydrogen and oxygen occur in a ratio of 2:1 [3]. How carbohydrates are formed when plant’s transform carbon dioxide form the air, water from the ground, and energy from the sun into oxygen and carbohydrate [4]. The chemical equation for a carbohydrate is (C 6 H 12 O 6 ) (6 CO 2 + 6 H 2 O + energy = C 6 H 12 O 6 + 6 O 2 ). [4]. Two common carbohydrates are sugars and polysaccharides. Sugars are broken down into two categories: monosaccharide, which is considered a simple sugar, and disaccharides, which forms a double sugar. Three common monosaccharide carbohydrates include glucose, which are essentially blood sugar, galactose and fructose. [1].Three common disaccharides include sucrose, maltose and lactose [1].
Sucrose is common table sugar. Lactose is the sugar found in milk. Maltose is the product of starch digestion
Polysaccharides are considered to be complex carbohydrates. Three polysaccharide groups include starches, glycogen and cellulose. [1]. Starches are polymers of glucose and have two distinct types: amylase and amylopectin [1]
Plants convert excess glucose into sugar for storage and starches are insoluble in water [1]. Glycogen is used to store energy in animals and humans and is made up of glucose linked to alpha bonds; glycogen’s chains are more highly branched than starch. [4]. Cellulose is probably the single most abundant organic molecule in the biosphere [1]. Cellulose is formed in a long, straight, rigid molecule and because of the many OH groups, there are many opportunities for hydrogen bonds [1].
Carbohydrates are essential for human beings and greatly affect one's energy and blood sugar level. One complex carbohydrate that is essential for the human metabolism is fiber.
Vitamin C is an important aspect to human diet and health. It is also known as ascorbic acid and was discovered that the intake of Vitamin C prevents scurvy. The composition of Vitamin C is C6H8O6. [11]. The vitamin is easily oxidized to form dehyroascorbic acid (DHAA).
Societal Impacts: Walter Norman Haworth, along with the British chemist Edmund Herst, were the first to synthesize a vitamin. Vitamin C is the first vitamin to be artificially produced. As a result of vitamin becoming artificially produced, they were able to sell it for lower costs. The cheaper cost of vitamin C allowed the public to better afford this beneficial vitamin. (5) Haworth's discovering the way to artificially produce vitamin C aided to the world's knowledge of organic chemistry. Many other vitamins were later able to be artificially created and available for the public.
Health Impacts:
Vitamin C: If a person does not have enough vitamin C in their body, they have the possibility of developing conditions such as scurvy, bruising, arthritis, anemia, slow healing, etc. A deficiency in vitamin C can cause multiple negative health effects. (6) Now a days, Vitamin C is most commonly known for treating the common cold. It is a vitamin that is used for a vast number of infections on the skin or internal problems inside the body. Vitamin C is also commonly used to reduce stress and help alleviate mental illnesses such as alzheimers disease or depression. They are consistently finding new uses and benefits from this vitamin. Vitamin C can help reduce and prevent blood clots, high blood pressure, high cholesterol, and heart attacks. It also boosts the immune system, slows aging, and helps increase physical endurance. Vitamin C is usually ingested into the body, but people have been known to use it externally on the body as well. It can be used on the skin to protect it from sun damage, hazards in the environment, and other pollutants. (7)
Carbohydrates: Carbohydrates are the most common source that living organisms derive their energy from. The body can acquire its energy from sources such as protiens and fats, and does not need to rely on carbohydrates to receive its essential energy. It is healthy to ingest a certain amount of carbohydrates from our food, but doctors suggest a certain percentage to limit our amounts. We should only be receiving about 45-65% of our energy from carbohydrates. If too much of our energy comes from carbohydrates, this can cause serious health risks for the individual. Risks for heart attacks and obseisty increase the more a person intakes unhealthy levels of carbohydrates.
Side Effects:Although Vitamin C is very beneficial to the human body, too much of it can be harmful as well. Too much consumption of vitamin C can result in cramps, high stomach acid, joint pains, headaches, and even insomnia. Overdosing on vitamin C can cause a reduction in estrogen, progesterone, and prolactin (6). A person should intake the correct amounts of vitamin C into their body, so that these harmful affects do not occur.
Works Cited
[1] Carbohydrates. 9 December 2004. http://users.rcn.com/jkimball.ma.ultranet/BiologyPages/C/Carbohydrates.html
[2] http://www.chemistryexplained.com/Bo-Ce/Carbohydrates.html
[3] Chemical Principles. City College of San Francisco. http://www.ccsf.edu/Departments/Biology/ctoebe/chem.htm
[4] Rasberry, Catherine. Carbohydrates. 2010. http://www.faqs.org/nutrition/Ca-De/Carbohydrates.htm [ 5] Timeline of Nobel Prize Winners 2003. http://www.nobel-winners.com/Chemistry/sir_walter_norman_haworth.html
[6] Roth, Ronald. Acu-Cell Nutrition. http://www.acu-cell.com/nico2.html
[7] http://www.webmd.com/vitamins-supplements/ingredientmono-1001-Vitamin+C+VITAMIN+C+ASCORBIC+ACID.aspx?activeIngredientId=1001&activeIngredientName=Vitamin+C+(VITAMIN+C+(ASCORBIC+ACID))&source=2
[8] http://en.wikipedia.org/wiki/Walter_Haworth
[9] http://www.answers.com/topic/walter-haworth
[10] http://www.absoluteastronomy.com/topics/Walter_Haworth[11] http://books.google.com/books?id=RaLpDwmEpF0C&pg=PA341&lpg=PA341&dq=chemical+principles+of+vitamin+c&source=bl&ots=prCjUufWoh&sig=84XCgLfvovG-EImleediJTaijoQ&hl=en&ei=v1vbS4rOBJGksgO9qYFu&sa=X&oi=book_result&ct=result&resnum=6&ved=0CBkQ6AEwB Q#v=onepage&q&f=true
[12] http://upload.wikimedia.org/wikipedia/commons/thumb/6/60/VitaminC.svg/800px-VitaminC.svg.png